Ingredients and Weight:
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup frozen green peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is tender and all the liquid has been absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the peas to the skillet and cook for 2-3 minutes, or until heated through.
- Stir in the cooked quinoa, Parmesan cheese, parsley, salt, and pepper. Cook for 1-2 minutes longer, or until well combined.
- Serve hot and enjoy!
Nutritional Information:
- Calories: 250
- Fat: 5g
- Sodium: 300mg
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Fresh and flavorful
- Vibrant green color from the peas
- Creamy Parmesan cheese adds richness
- Perfect for a light lunch or dinner
- Can be served as a side dish or main course
User Comments:
- "This was delicious! The peas added a nice pop of color and sweetness." - Anna
- "I love the creamy texture of the Parmesan cheese." - Mike
- "This is a great dish for a vegetarian meal." - Sarah
Special Precautions and Tips:
- If you don't have Parmesan cheese, you can substitute another hard cheese, such as cheddar or Gruyere.
- To make this dish gluten-free, use certified gluten-free quinoa and vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
